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Peach cobbler
The Maxwell's recipe is a secret, but this is my best guess...

Pastry top:
2 cups flour
2/3 cup shortening
1/4 tsp salt
5-7 tbs ice cold water
(this is a traditional pie crust recipe, but will roll out big enough for a large pyrex baking dish)

Cobbler ingredients:
1 qt sliced peaches
1 cup sugar
2 tsp flour
1/2 stick butter
1 cup water
1 tsp nutmeg
1 tsp cinnamon
1 tbsp peach brandy
1 1/2 tbs melted butter
1 tsp sugar

Preheat oven to 350.

Combine cobbler ingredients in a saucepan and bring to a slow boil until it begins to thicken. Pour into a 9x13 glass baking dish.

Mix pastry ingredients and roll out dough very thinly. Roll up onto the rolling pin and cover baking pan. Cut off excess. If you prefer, you can cut the dough into strips and make a lattice across the top. Brush melted butter over top of crust and sprinkle with sugar.  Bake at 350 for just under an hour or until the crust is flaky and tender and the peach mixture is bubbly. Remove from oven and let rest for 5 minutes before serving.
Great with peach ice cream.